For the Parmesan Panko Topping:
4 tablespoons melted butter
3/4 cup Panko bread crumbs
1/2 cup freshly grated Parmesan cheese
Preparation for Scallops:
1. Preheat the oven to 350 degrees F.
2. In a large pot, melt the butter over medium-high heat. Add the onions and saute until translucent and softened. Add the garlic and continue cooking for another minute. Stir in the cream and vegetable broth. Season with the salt and pepper. Add the potatoes and bring to a boil. Reduce to a simmer. Continue cooking until the potatoes are tender. Poke with a fork to check. This should take about 10-15 minutes.
3. Transfer half of the potatoes and cream mixture to a greased 9 x 13 pan. Sprinkle half of the cheeses evenly over the potatoes. Layer the rest of the potatoes over the cheese. Sprinkle remaining cheese over the second layer of potatoes.
4 .Make the Parmesan Panko topping. In a small bowl, combine melted butter, Panko bread crumbs, and Parmesan cheese. Stir to combine. Sprinkle topping over the potatoes.
5. Bake potatoes until bubbly and the top begins to brown, 20-25 minutes. Remove from the oven and let sit for 10 minutes. Serve warm.
Dessert: Mini Cheesecake Baskets
Ingredients:
2 pkg. (250 g each) Philadelphia Brick Cream Cheese , softened
1/2 cup sugar
1/2 tsp. vanilla
2 eggs
12 vanilla wafers
1-1/2 cups flaked coconut
Few drops of food colouring
36 small jelly beans
12 pieces of string licorice (4 inch)
Preparation:
1.) Heat oven to 350°F.
2.) Beat cream cheese, sugar and vanilla in large bowl with mixer until blended. Add eggs, 1 at a time, beating on low speed after each just until blended.
3.) Place wafer on bottom of each of 12 paper-lined muffin cups; cover with cream cheese batter.
4.) Bake 20 min. or until centres are almost set. Cool completely. Refrigerate 2 hours. Meanwhile, tint coconut with food colouring. (See tip.)
5.) Top cheesecakes with coconut and jelly beans just before serving. Bend licorice pieces in half; insert both ends into cheesecakes to resemble baskets with handles.
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